deb's bread and butter pickles

ingredients

• servings: 50
• 2 quarts water
• 1/2 cup salt
• 20 cucumbers, cut into 1/8-inch slices
• ice cubes
• 6 cups white sugar
• 4 cups water
• 4 cups apple vinegar
• 4 teaspoons ground turmeric
• 4 teaspoons mustard seed
• 1 teaspoon celery seed

recipe

preparation time: 10 mins cook time: 1 hr 20 mins

ready time: 3 hrs 30 mins


• stir 2 quarts water and salt in a large pot until salt is dissolved. submerge cucumbers in the water. add ice to the water to keep cold. let cucumbers soak for 2 hours.
• drain salt water from pot. rinse and drain cucumber slices twice.
• stir sugar, 4 cups water, apple vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. reduce heat to low; add cucumber slices. simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
• sterilize canning jars and lids in boiling water for at least 5 minutes. pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• let cucumbers pickle 2 weeks before eating, shaking each jar once daily.